Spring Pea Soup with Roasted Chicken

Now that spring is finally on its way, I wanted to use fresh produce, treated simply to make this velvety, gluten free and dairy free spring pea soup.  This spring pea soup takes me back to culinary school.  Pan roasting the onions and garlic, and pureeing the soup nice and smooth.  Top it off with some roasted chicken and you have a complete meal!

Heather’s soup Tuesday club has disbanded for the time being, but that doesn’t mean I don’t want to make a healthy delicious soup for…Tuesday.  The last soup they had at their club was this delicious creamy spinach soup that Heather had raved about.  Her co-worker Sebastian was kind enough to send it over for me to use.  This recipe is a mixture of his mothers recipe and some personal tweaks he made himself.  Looking at the pictures Heather posted online got me thinking about another tasty spring pea soup recipe my old chef taught me to make.  I decided to take some elements from both soups and put a healthy spin on it!

Both soup recipes are thickened with cream, butter, and flour, in a traditional French way of making a roux.  Unfortunately as delicious as that is, celiacs and people who can’t process dairy are out of luck!  The recipe I have below is inspired by Sebastian and my old chef.  Thanks guys!

Here it is folks!  A gluten free, dairy free soup thickened with pureed vegetables and unsweetened almond milk.  This soup is nice and rich, as if it used mounds of butter and flour.  It’s easy to take to work to reheat, and will actually freeze well too.

5 from 11 votes

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Spring Pea Soup with Roasted Chicken

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Soup

Cuisine: Healthy

Servings: 4

Author: Chef Matt

Ingredients

• 1/4 cup of diced white onion
• 2 cloves of thinly sliced garlic
• 1 Tablespoon of thinly sliced shallot
• 1 Tablespoon of fresh or dried dill
• 3 cups of fresh or frozen peas
• 3 loosely packed cups of spinach
• 1 Tablespoon olive oil
• 2 cups of vegetable stock
• 1/2 cup of unsweetened almond milk
• The zest and juice of 1 lemon
• 1 lb. oz chicken thighs seasoned, cooked, and sliced/shredded
• salt and pepper to taste

Instructions

1. Heat up a pan and lightly saute the onions, garlic, and shallots on medium high heat. Cook until the onions are translucent.

2. Add in the peas and dill and cook for a couple of minute., Add in the spinach, and the vegetable stock and wilt the spinach for only a few seconds.

3. Put the mixture into a blender and puree until smooth.

4. Add in the almond milk, and keep pulsing for a minute or two, until everything is combined. Make sure to check for seasoning.

5. Let come to a light simmer.  Add in the sliced chicken thighs 

6. Check for seasoning again and add in lemon juice and zest.  Serve

Of course you don’t have to add in the chicken  if you wanted a vegetarian soup.    I prefer mine as a meal, so the chicken thighs are perfect.  Do whatever you want though.  You won’t hurt my feelings.  I hope you are enjoying spring wherever you are!

If you’re looking for another brightly colored soup recipe to try out, check out my roasted red pepper soup, and butternut squash soup recipe.  Two soups in one!

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